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Weihnachtsgans Recipe – German Special
Weihnachtsgans is a traditional German roasted goose dish that is especially popular during Christmas celebrations. This classic recipe features a whole goose seasoned with herbs and spices, often stuffed with apples, onions, and chestnuts, then slow-roasted until the skin becomes crispy and golden while the meat stays tender and juicy. The rich aroma and savory flavor make it a centerpiece of festive holiday meals.
A cherished holiday dish in Germany cuisine, Weihnachtsgans is commonly served with red cabbage, potato dumplings, and rich gravy. Its hearty flavors and festive presentation make it a beloved part of Christmas traditions. This authentic Weihnachtsgans recipe is perfect for anyone looking to prepare a memorable and traditional holiday feast at home.
- Prep Time30 min
- Cook Time3 hr
- Total Time3 hr 30 min
Weihnachtsgans Ingredients:
- 1 small goose
- 1 apple, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried marjoram
- 1 tsp thyme
- 2 tbsp butter
- Salt to taste
- Black pepper to taste
- 2 cups water or broth
- Fresh parsley for garnish
Weihnachtsgans Instructions:
Preheat the oven to 180°C.
Clean and pat dry the goose thoroughly.
Season the goose inside and out with salt and black pepper.
Mix apple, onion, garlic, marjoram, and thyme in a bowl.
Stuff the mixture into the goose cavity.
Rub butter over the goose skin evenly.
Place the goose on a roasting rack in a baking tray.
Pour water or broth into the tray.
Roast the goose while occasionally basting with pan juices.
Cook until the skin is crispy and golden brown.
Check that the meat is fully cooked and tender.
Remove from the oven and let it rest briefly.
Garnish with fresh parsley and serve hot.
Recipe Notes :
Use a whole goose with skin for the best flavor and texture.
Stuff with apples and onions for added aroma.
Roast slowly to keep the meat tender and juicy.
Baste regularly for crispy golden skin.
Serve hot with gravy, dumplings, and red cabbage.
